veggie medley ziti
(1 rating)
Chicken broth adds a delicious extra zing to this hearty dish, but you can use vegetable broth for a vegetarian version.
(1 rating)
yield
6 -8
prep time
45 Min
cook time
35 Min
Ingredients For veggie medley ziti
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16 ozpenne pasta
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1 jarfavorite meatless spaghetti sauce (32 oz.)
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1 1/8 cchicken broth, (or 1 can campbell's chicken broth)
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1 3/4 cfreshly grated mozarella cheese
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1 cparmesan cheese, shredded
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2 lgzucchinis, chopped
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3 mdcarrots, chopped
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1/2 cbroccoli florets, chopped
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1/2 cfresh mushrooms, chopped
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4 clovegarlic, chopped
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1 mdwhite or yellow onion, chopped
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1 tsporegano, dried
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1 tspsea salt
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1 tspfreshly ground black pepper
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1/4 tspnutmeg, ground
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1 1/2 Tbspolive oil for sauteing
How To Make veggie medley ziti
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1Preheat oven to 350°. In large skillet with olive oil, on med-high cook onions for 5 min. then stir in the following every few minutes, carrots, zucchini, broccoli, mushrooms & finally garlic. While veggies saute, boil pasta for 9-10 minutes in water (noodles should be al dente). Drain. Add spaghetti sauce, broth and all spices, except nutmeg, to the cooked veggies. Cook covered, stirring occasionally, for 10 min. Stir one cup of the veggie sauce into the noodles.
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2In a 13x9 glass baking dish spoon 1/2 of noodle/sauce mix in bottom of pan. Sprinkle 1/2 cup parmesan & then 1 1/4 cup mozarella over noodle/sauce mix. Spread evenly 2 cups veggie sauce over cheese. Cover and bake for 20 min.
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3Remove & uncover dish. Add remaining parmesan then mozarella evenly on top. Sprinkle nutmeg & return to oven for another 15 min.
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